Roasted Brussel Sprouts with Goat Cheese & Cranberries

Ingredients

• 2 pounds Brussels sprouts 900g
• 1 tablespoon olive oil
• 1 teaspoon each salt and black pepper
• 1 tablespoon balsamic vinegar
• 1 tablespoon honey
• 2 tablespoons goat cheese crumbled
• 2 tablespoons dried cranberries
• 2 tablespoons chopped walnuts

Instructions

• Preheat the oven to 400 degrees F (200 degrees C).
• Trim the Brussels sprouts and cut larger ones in half, then place them into a bowl with the olive oil, salt and pepper. Toss to combine.
• Spread the Brussels sprouts onto a baking sheet in a single layer and bake in the oven for 20 minutes or until golden on the edges and cooked through, stirring occassionally. Smaller sprouts will need less time.
• Meanwhile, add the walnuts to a dry frying pan over a medium heat and toast, stirring often, for a few minutes or until golden and fragrant.
• Stir the balsamic vinegar and honey together in a small bowl and pour them over the pan of roasted brussels sprouts, stirring to coat. Return to the oven for a further 3-5 minutes to caramelize slightly.
• Serve topped with the toasted walnuts, dried cranberries and crumbled goat cheese.

Notes

Be sure to trim away any wilted or brown leaves from your sprouts. If you like it sweeter, add more honey. Swap the honey for maple syrup or agave for a different sweet taste. If some brussels sprouts are larger, cut them in half through the base so they all cook evenly. Swap the goat cheese for a different type. Try Roquefort, blue cheese, camembert, brie or even cubes of cheddar. Swap the walnuts for a different type of nuts: pecans, almonds, pistachios, macadamia, cashews, hazelnuts etc...